Yeah, oops. It was, however, the impetus for
my getting a senior citizen card for the city,
which will save me money (and pocket wear) for
my next trip, in a month.

As long as you remember where you put the card, it'll be a big help.

There is that. I lost my Boston senior card, which gives
me half off, and may have to go to the T office to order a
replacement.

Steve was asking me where a certain card of mine was the other day. I'd
not been using my regular wallet for some weeks post surgery--it was in
there but had to do some more than usual looking to find just where it
was.

Some semblance of routine can be helpful. That's (one
presumes) how they developed. I on the other hand am
suspicious of routines.

college (3 quarters, 2 dimes and a nickel). That wasn't always

Interesting that that's the lightest weight
combination that allows you to spend any
amount in 5c increments. Quarters weigh
exactly 2.5x a dime (I had thought that
dimes were lighter).

Dimes are lighter than pennies.

Well, yeah, that is clear "from inspection," as the
chemistry books used to say.

Took me a sec to register that name.

That's what it was sold in Germany as. (G)

Makes sun sense.

That's what we figured. I could get a box of them in the commissary for
a reasonable price, easy to pop one into a lunch box or bag.

The commissary ones were labeled in German, interesting.
So they relied on standard commercial sources rather
than the more expensive but more secure dedicated
shipments direct from the states.

And as I didn't have much opportunity to go
out, aside from the 2c for milk, there was
nothing to spend it on anyway.

My parents paid for our milk (set aside money for us to take to school)

I read "parachutes," resonating with another echo
conversation.

and made our school lunches--always looking where they could to save
costs.

It took a while for me to save up for that oven-fried
chicken lunch, which cost 35c.

As a really small child I kind of liked it, but as
my motion sickness really kicked in as well as

We had issues with that as well, at any time, at least one or two of us
would have the queasy stomach. I think being crammed into the back seat
and not being able to see out the window contributed to it. We all
outgrew it but for a while, we all had to take dramamine before any trip
of over an hour.

I became sort of addicted to Benadryl at one point.

noticing my mother's increasing anxiety and
agoraphobia, the charm went away.

We didn't have that to deal with.

You can thank your stars for that.

I've found in recent years that a happy hour beer
and appetizer might serve me well for dinner.

I'll take the latter but sub something else for the former. Tried a

Juice is cheaper, too.

Better tasting too. (G)

Who asked you?

but the beef had > bbq sauce, bacon, cheese and an onion ring. I had a tiny piece of both > of his meats--beef was ok but I thought the lamb was a bit on the strong > side. Probably not a place we'll be going
back to any time soon.
What a disappointment. Did it get decent reviews?

I've not checked them out. The N&O food critic hasn't reviewed them yet.

For really hopeless places the papers often don't,
unless they're trying to get a rise out of someone.

Very true, and in Germany, the other diners have
always been welcoming and informative, despite my
having a vocabulary auf Deutsch of maybe 50 words
unrelated to food and a lot of the places having
a clientele that spoke no English at all.

But you all got along well enough to enjoy your meals.

No ifs, ands, or buts. The meals were as good as the
kitchen could provide, the company was almost always
just fine, and the communication, well, imperfect.

Not a high proportion of Scots, but witches and
warlocks, oh my.

Bubble, bubble, toil and trouble..........

Toil and trouble, perhaps, but bubbling not
so much.

T'is life.

Good for general, common knowledge information, questionable about

less > than commonly known information.
Good for less than commonly known stuff for
which there are acceptable experts.

Maybe taken with a grain or two of salt.

It's a talent to be cultivated, judging how much
salt to use.

I was planning on going no-carb today, but
Bonnie's granddaughter didn't eat her
pomegranate cream tart. Oh, well, maybe
another day.

If at first you don't succeed

... fail fail again.

Sweet things can often be improved if you
reduce them to the caramelization point.
Otherwise, use less sugar to begin with,

For some things I'll use half sugar, half sugar sub.

For many recipes one could try 1/2 sugar and
1/2 nothing.

That works for some things also. I've done that.

For me that's the preferable way, especially when
there's a good blast of heat (my cooking tends to run
hot, as much Asian cuisine dictates.

Here's one where the fat is necessary. It will be
noted that the cream of potato soup adds nothing -
a diced potato with its cooking liquid and a little
flour is better and adds maybe 15 minutes.
EASY CLAM CHOWDER

Agreed, I would omit the canned soup and just cook up a potato or

two. > Add a bit more each butter and milk and you have a much better soup.
And likely cheaper.

Definately cheaper!

Sacerdote would find some of the fodder for his
tasting adventures at salvage stores such as Ocean
State Job Lots, where the more dubious canned products
were often available for less than you could make them
(if indeed you wanted to make them at all).

Light Caesar dressing
hempfarm.co.nz - inspired by The Food Network

I'd use olive, instead of hemp oil, but, that's my choice.

I'd use neutral, because the other ingredients provide
the flavor in this dressing, so olive might be a bit
much. Soybean or canola most likely for me, though if
you live on, work in, or are trying to tout, a hemp farm,

Creamy vegan dressing
categories: salad, very alternative
yield: 1 batch

2 ts Dijon mustard
2 ts cider vinegar
1 ts salt
1/4 c hemp seed oil
1/2 c soft tofu
1/2 c mixed chopped herbs
- chives, parsley and chervil

Pulse all ingredients except herbs in a blender until
smooth. Stir in herbs.

hempfarm.co.nz - inspired by The Food Network
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Yeah, oops. It was, however, the impetus for
my getting a senior citizen card for the city,
which will save me money (and pocket wear) for
my next trip, in a month.

As long as you remember where you put the card, it'll be a big help.

There is that. I lost my Boston senior card, which gives
me half off, and may have to go to the T office to order a
replacement.

But at least you do have public transportation, and they're willing to
give a senior discount.

Steve was asking me where a certain card of mine was the other day.

I'd > not been using my regular wallet for some weeks post surgery--it
was in > there but had to do some more than usual looking to find just where it > was.

Some semblance of routine can be helpful. That's (one
presumes) how they developed. I on the other hand am
suspicious of routines.

Some things I do by routine, others, not. First thing I usually do in
the kitchen every morning is to make a cuppa tea. As it's cooling to
drinking temps, I can do other things like empty out the dishwasher. The
rest of the day--some semblence of a routine on some, not on others.

college (3 quarters, 2 dimes and a nickel). That wasn't

always > ML> Interesting that that's the lightest weight

combination that allows you to spend any
amount in 5c increments. Quarters weigh
exactly 2.5x a dime (I had thought that
dimes were lighter).

Dimes are lighter than pennies.

Well, yeah, that is clear "from inspection," as the
chemistry books used to say.

And I'd rather carry a dime than 10 pennies.

Took me a sec to register that name.

That's what it was sold in Germany as. (G)

Makes sun sense.

That's what we figured. I could get a box of them in the commissary

for > a reasonable price, easy to pop one into a lunch box or bag.

The commissary ones were labeled in German, interesting.
So they relied on standard commercial sources rather
than the more expensive but more secure dedicated
shipments direct from the states.

Yes, we could get Danish butter and other European goods. Shortly after
we got to Frankfurt, there was something going on where the stores were
getting a lot of American beef (forget just what it was, but I think
they had a contract to sell German beef). The upshot was that you could
get a free package of beef (any kind) per ration card holder per month
for a certain number of months. Steve and I were both ration card
holders (to be used for buying American tobacco and alcohol products).
Got some nice cuts, most of which I was able to get several meals out
of.

And as I didn't have much opportunity to go
out, aside from the 2c for milk, there was
nothing to spend it on anyway.

My parents paid for our milk (set aside money for us to take to

school)

I read "parachutes," resonating with another echo
conversation.

Sounds like those eyes need to be checked. (G)

and made our school lunches--always looking where they could to save costs.

It took a while for me to save up for that oven-fried
chicken lunch, which cost 35c.

But there were 5 of us kids, so 35c x 5 made a lot of pb&j on white
bread sandwiches.

it. We all

outgrew it but for a while, we all had to take dramamine before any

trip > of over an hour.

I became sort of addicted to Benadryl at one point.

Not good.

noticing my mother's increasing anxiety and
agoraphobia, the charm went away.

We didn't have that to deal with.

You can thank your stars for that.

Quite so.

I've found in recent years that a happy hour beer
and appetizer might serve me well for dinner.

I'll take the latter but sub something else for the former.

Tried a > ML> Juice is cheaper, too.

Better tasting too. (G)

Who asked you?

Nobody didn't; I volunteered.

but the beef had > bbq sauce, bacon, cheese and an onion ring.

I had a > ML> tiny piece of both > of his meats--beef was ok but I thought the lamb > ML> was a bit on the strong > side. Probably not a place we'll be going > ML> back to any time soon.

What a disappointment. Did it get decent reviews?

I've not checked them out. The N&O food critic hasn't reviewed them

yet.

For really hopeless places the papers often don't,
unless they're trying to get a rise out of someone.

IIRC, they said they have a couple of places in/around Raleigh but
they're based in Charlotte.

Very true, and in Germany, the other diners have
always been welcoming and informative, despite my
having a vocabulary auf Deutsch of maybe 50 words
unrelated to food and a lot of the places having
a clientele that spoke no English at all.

But you all got along well enough to enjoy your meals.

No ifs, ands, or buts. The meals were as good as the
kitchen could provide, the company was almost always
just fine, and the communication, well, imperfect.

Sometimes that's the best you can hope for.

Good for general, common knowledge information, questionable

about > ML> less > than commonly known information.

Good for less than commonly known stuff for
which there are acceptable experts.

Maybe taken with a grain or two of salt.

It's a talent to be cultivated, judging how much
salt to use.

We use much less than the average.

I was planning on going no-carb today, but
Bonnie's granddaughter didn't eat her
pomegranate cream tart. Oh, well, maybe
another day.

If at first you don't succeed

... fail fail again.

Or, as our girls used to say, "If at first you don't fricasse, fry, fry,
fry a hen".

Sweet things can often be improved if you
reduce them to the caramelization point.
Otherwise, use less sugar to begin with,

For some things I'll use half sugar, half sugar sub.

For many recipes one could try 1/2 sugar and
1/2 nothing.

That works for some things also. I've done that.

For me that's the preferable way, especially when
there's a good blast of heat (my cooking tends to run
hot, as much Asian cuisine dictates.

I'll take hot up to a point, then back off.

Here's one where the fat is necessary. It will be
noted that the cream of potato soup adds nothing -
a diced potato with its cooking liquid and a little
flour is better and adds maybe 15 minutes.
EASY CLAM CHOWDER

Agreed, I would omit the canned soup and just cook up a

potato or > ML> two. > Add a bit more each butter and milk and you
have a much better

CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Michael,

CONTINUED FROM PREVIOUS MESSAGE <<

soup.
And likely cheaper.

Definately cheaper!

Sacerdote would find some of the fodder for his
tasting adventures at salvage stores such as Ocean
State Job Lots, where the more dubious canned products
were often available for less than you could make them
(if indeed you wanted to make them at all).

We've got a Big Lots store in Raleigh, similar concept. Explored it a
couple of times but not found much of interest. Ollies, OTOH, we'll get
non food stuffs there.

Light Caesar dressing
hempfarm.co.nz - inspired by The Food Network

I'd use olive, instead of hemp oil, but, that's my choice.

I'd use neutral, because the other ingredients provide
the flavor in this dressing, so olive might be a bit
much. Soybean or canola most likely for me, though if
you live on, work in, or are trying to tout, a hemp farm,

Canola is another one I keep on the shelf so would probably grab it for
a neutral, light flavor.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 04-06-19 15:07, Ruth Haffly <=-
spoke to Michael Loo about 203 extended travel was a <=-

Yes, we could get Danish butter and other European goods. Shortly
after we got to Frankfurt, there was something going on where the
stores were getting a lot of American beef (forget just what it was,
but I think they had a contract to sell German beef). The upshot was
that you could get a free package of beef (any kind) per ration card holder per month for a certain number of months. Steve and I were both ration card holders (to be used for buying American tobacco and alcohol products). Got some nice cuts, most of which I was able to get several meals out of.

Were you able to exchange your tobacco and/or alcohol rations for
something useful to you? When we lived in England, there was no
rationing. Cigarettes were $1 per carton, decent German wines were $1
per bottle.

You and Michael have been talking about carrying coins and cash. These
days I rarely spend any money -- all credit cards. Exception is for a
few places that put a minimum on charge purchases. $200 might last me a
year before I'd have to resupply.

86 the coconut for you.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Gingered Carrot and Spinach Supreme (Shaahi Palak)
Categories: Vegetable, Indian, Vegetarian, Vegan, Side dish
Yield: 6 servings

1/2 c Sliced scallions
2 Garlic cloves; minced
1/2 ts Turmeric
2 tb Olive oil
3 c Coarsely grated carrots
1 Celery rib; grated
1/2 c Vegetable stock
1 ts Grated fresh gingerroot
1/2 ts Coriander powder
1/2 c Grated fresh coconut
1 1/4 c Frozen spinach
-- thawed and drained

Saute scallions, garlic and turmeric in oil until scallions are soft.

Add remaining ingredients, simmer for 10 minutes and serve.

Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg
chol, 78 mg calcium

HINT: Substitute packaged shredded coconut for fresh

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:55:39, 08 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Yes, we could get Danish butter and other European goods. Shortly
after we got to Frankfurt, there was something going on where the
stores were getting a lot of American beef (forget just what it was,
but I think they had a contract to sell German beef). The upshot was
that you could get a free package of beef (any kind) per ration card holder per month for a certain number of months. Steve and I were both ration card holders (to be used for buying American tobacco and alcohol products). Got some nice cuts, most of which I was able to get several meals out of.

Were you able to exchange your tobacco and/or alcohol rations for something useful to you? When we lived in England, there was no

No, we couldn't trade for anything that we were aware of. By having
them, we were able to take advantage of the beef give away. After it
ended, I bought the German beef (cooked low and slow made it tender). We
also used a lot of chicken and ground turkey instead of beef. Steve was
eating pork at that time so I could buy that--we ate well, without
having to rely on beef.

rationing. Cigarettes were $1 per carton, decent German wines were $1
per bottle.

Neither of which were of interest to us. As part of a unit function,
Steve went to a winery where he learned how to read/interpret a label.
The knowledge is handy, but seldom used. (G)

You and Michael have been talking about carrying coins and cash.
These days I rarely spend any money -- all credit cards. Exception is
for a
few places that put a minimum on charge purchases. $200 might last me
a year before I'd have to resupply.

We do a mix, but a lot more use of the credit/debit cards than when
Steve was in the Army. When he was active, we'd usually get some cash at
the first of the month from the bank at the PX, then more later on, as
needed. When the girls were home, we needed more cash on hand to cover
more of their activities where we couldn't use credit cards. We use cash
at the farmer's market and a few other places around town.

86 the coconut for you.

Title: Gingered Carrot and Spinach Supreme (Shaahi Palak)
Categories: Vegetable, Indian, Vegetarian, Vegan, Side dish
Yield: 6 servings

1/2 c Sliced scallions
2 Garlic cloves; minced
1/2 ts Turmeric
2 tb Olive oil
3 c Coarsely grated carrots
1 Celery rib; grated
1/2 c Vegetable stock
1 ts Grated fresh gingerroot
1/2 ts Coriander powder
1/2 c Grated fresh coconut
1 1/4 c Frozen spinach
-- thawed and drained

Or, just put some aside for me, put coconut in Steve's portion. It looks
like the coconut increases the carb count; most vegetables are lower
carb.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)